“The more I cook it, the more you’re gonna chew.” That’s the sass a member of my dinner party got once at Yocona River Inn when he asked how tender the tenderloin would be if cooked anything above medium. He was an idiot to ask such an idiot question, and Yocona wasn’t going to let such an insult slide. The thinking goes, I would imagine, that we drove our ignorant asses all the way out to a tarpaper shack in Abbeville, Mississippi to eat steak, so if we wanted to spend actual money on something as awful as dry, gray beef then they were not going to withhold their judgment.
10 Oxford restaurants we wish we could have back
